"dsi1" wrote in message
...

On Friday, August 9, 2019 at 8:00:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 9, 2019 at 5:49:18 AM UTC-10,
> wrote:
> > On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> > >
> > > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am
> > > frying it.
> > > I won't cook it past medium. It's still risky as there are a small
> > > number of trich cases every once in a while. In the US, about 16
> > > cases
> > > per year.
> > >
> > I've got two frozen pork tenderloins and I wish you lived nearby. I'd
> > give them
> > to you as I simply have no luck with cooking them; even after seasoning
> > I
> > find
> > them to be quite flavorless. They seem to be quite popular around here
> > as
> > a
> > breakfast sandwich and to me it's a waste of a good biscuit.
>
> One has to use a heavy hand with salt for pork tenderloin and not overcook
> them. Tonkatsu sauce will make a lifeless piece of pork a pretty good
> experience. I pretty much always use a sauce with pork tenderloin.
>
> https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6
>
> ===
>
> I will be trying that sauce soon. I just found a recipe for it)

Here's a recipe. I have not tried it but it's the way I'd make it. If you
don't have mirin, just substitute corn syrup or simple syrup or golden
syrup. Dark soy sauce would work well in this sauce. Try using half a
tablespoon to start and add more to get the color right.

https://www.seriouseats.com/recipes/...ue-recipe.html

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Thanks I have saved that ... and yes.. I do have mirin)